Well…I hit a stumbling block in our un-processed world. It appears that fresh-baked bread is giving Kirk really bad gut aches and the culprit seems to be the yeast. It got worse when I opened a new bag of yeast (since I buy it in huge quantities from Costco). Every symptom he was having led back to intolerance of yeast. Oh yay. So if my yeast is a year old in the frig, not so bad. The worst is when our daily loaf doesn’t have proper cooling time and we eat lunch with warm bread.Staler yeast, maybe less whole wheat? Make the bread the night before? I don’t know….
To test it I went back to Dave’s Killer Bread and no tummy aches. Sigh. At least I can get a quality product but ya know…it messes up my goals! 😉 Until I can work around it I will get the Good Seed Light for the guys (it is the same as their regular bread but is a smaller loaf!)
Yesterday I made egg salad with organic eggs I sourced at the farmers market from a local farm. I hadn’t had an egg salad sandwich in years, if not a decade or more and I truly enjoyed it. It had SO much flavor. The eggs had bright yellow yolks and tasted so clean. Sure, they are $5 a dozen (ack!) but it was worth every bit!
Anyhow, our lunch today was a chickpea salad with provolone cheese. Crunchy and satisfying.
- 15 ounce can chickpeas, rinsed and drained
- 2 Tbsp dried onion (see notes)
- 2 stalks celery, diced
- 1 Tbsp mayonnaise
- 1 Tbsp fresh lemon juice
- 1 tsp dried dill weed
- Fine sea salt and ground black pepper, to taste
Cover the dried onions with ¼ cup cool water, let rehydrate for at least 30 minutes.
Mash the chickpeas in a mixing bowl, add the onions and remaining ingredients, stir to mix.
Serve on bread with cheese if desired.
Makes 4 sandwiches.
Why do I call for dried onion? Pretty simple. It doesn’t have the harsh “onion” flavor and smell that fresh does. In cold dishes I prefer it. Most grocery stores sell it in the spice aisle, I get mine at Costco – cheaper and fresher. 2 Tbsp soaked gives about half an average onion. And hey, no work either!